Melt-in-your-mouth cake, that is super moist and tender. Stays perfect for days!
I’m using a more narrow loaf pan, about 12×4 inches (30 x 10 cm) to make a skinnier and higher cake. (If you live in the US, try King Arthur flour tea loaf pan. If you live in the EU, Dr Oetker and Zenker have great narrow pans). You can use a different size loaf pan, but keep an eye on your cake as it bakes, because the baking time can change.
I buy free range eggs, so they sometimes vary in size. Most are large, with some more on the medium side. So I always use 4 eggs in this recipe. However, if all of your eggs are large or extra large, you can use just 3.
1/2 pound or 250g amount to 2 large or 3 medium-large kiwis. The easiest way to peel a kiwi is to simply slice it in half and scoop out the flesh. If your kiwi isn’t ripe enough, then peeling it might be easier.
To puree kiwi fruit, throw it in a blender or use an immersion blender (hand blender). If you don’t have any of these, mash peeled kiwis with a fork.
Store the cake in an airtight container or ziplock bag for up to 4 days. It can be kept at room temperature or in the refrigerator.
If you want a more traditional glaze, you can use the lemon glaze recipe from my winter citrus cake.
Keywords: quick bread, holidays